Mint Chocolate Chip Cupcakes

These are delicious!  I did find though that the icing crystallizes after a day or so…so eat and share them quickly.  They would have been more appropriate with green icing, but I had a princess helping me so the icing became pink.

1/4 cup unsalted butter at room temperature
3/4 cup granulated sugar
1/3 cup (2 oz) unsweetened chocolate, coarsely chopped, melted
2 large eggs, at room temperature
1 tsp peppermint extract
1/2 cup chocolate milk
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 cup chocolate chips

1. Preheat oven to 350F
2. Line cupcake pans with liners.
3. Cream together the butter with the sugar until light and fluffy, 3-5 minutes.  Beat the melted chocolate into the butter mixture.  Add the eggs, peppermint extract and chocolate milk. Beat until creamy.
4. In a separate bowl combine the flour and baking soda.
5. Add the dry ingredients to the butter and chocolate mixture until well blended.  With a spatula stir in the chocolate chips.
6. Fill the cupcake liners three quarters full.  Bake for 15 to 20 minutes or until a toothpick inserted in the centre of a cupcake comes out clean.

PEPPERMINT FROSTING

2 egg whites

1 1/2 cups granulated sugar

1 tbsp light corn syrup

1/3 cup cold water

1/4 tsp peppermint extract

Place all of the ingredients except the peppermint extract in a double boiler over boiling water.  Beat constantly with an electric mixer on medium high speed until stiff peaks form, 4-7 minutes.  Remove from heat.  Add the peppermint and beat to spreading consistency.